Woodlot Shows Well at The Stop Night Market

David Haman's team from Woodlot appeared to be in full swing last night at The Stop Night Market with (quick) lineups of foodies interested in getting a taste of his beef crudo prepared with Volte sunflower oil, balconville vinegar, egg yolk, and rye.  It was interesting to overhear conversations of the patrons lining up commenting on the [R]ed[U]x Lab team's cart design and admittedly even better to hear the Woodlot team express their pleasure with the cart they had to work with.  Not surprisingly Woodlot's savoury creations were ravenously consumed by the patrons (including many return trips!).

Congratulations to Everyone Involved in The Stop Night Market

Let us be perfectly clear - The Stop Night Market was a monumental success.

Everyone who participated and contributed to The Stop Night Market should be commended on a well-executed event! From the legions of volunteers running the operations to the chefs who had to cook in the sweltering heat, this charitable event would not have been possible without every person's input.

Every single person in attendance, whether a restaurateur, a designer, a foodie, or a member of the general public, must have been pleasantly overwhelmed by tonight's inaugural event.  Here are a few snapshots which do not do justice to the complete ambience, experience, and energy of this evening.

[R]ed[U]x Lab at Woodlot

Today was an extremely special occasion where the we team met up with David Haman and his incredible team at Woodlot.  To say that the [R]ed[U]x Lab team was impressed and overwhelmed by the extraordinary flavours, excellent service, and great ambiance is an understatement.  The generous and inviting atmosphere only served as a great backdrop to the great culinary delights we took in this evening.  It was a great opportunity to take a break from the workshop, CNC router, and laser cutters and take in the amazing menu Woodlot had to offer.  If the culinary experience at the upcoming The Stop Night Market is even a fraction of what Woodlot offered the team today, those fortunate enough to have tickets are in for an incredible evening.

The [R]ed[U]x Lab enjoyed a great feast at the chef's table right across from Woodlot's famous wood oven.  The dishes prepared by David Haman and his team were extraordinary not only in their complex and incredible flavours, but also in their incredible plating and visual appeal.

From the Spruce Cured Sockeye Salmon served with foraged greens and flowers...

To the carefully balanced Haloumi Crostini, Roast Lake Erie Pickerel, and Confit Duck Cabbage Rolls...

The dishes at Woodlot were a feast for the eyes as well as the palette.  Needless to say the portions were perfect and made for what one team member stated was "the best meal I have ever had".  From the sweet and savoury complementary flavours of the Sweet Pea Agnolotti and Caramelized Sunchokes to the rustic Naturally Raised Flat Iron Steak, and melt in your mouth Russet Potato Gnocchi, Woodlot's menu left the team awestruck by just how sensitive David Haman was to his patron's palettes.

If you come to Woodlot, be prepared to experience some of Toronto's best comfort food infused with the wood-burning oven overtones that make its food so unique.

The [R]ed[U]x Lab team enjoyed the time visiting David and his extraordinary staff at Woodlot and sincerely thank them for the wonderful experience they hosted for us today! We look forward to assembling a great cart for The Stop Night Market that reflects the great culinary offerings Woodlot will  present next week!